how to make quick Sweet potato and salmon cakes with fennel salad

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, Sweet potato and salmon cakes with fennel salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet potato and salmon cakes with fennel salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sweet potato and salmon cakes with fennel salad is something that I’ve loved my entire life.

Table of Contents


  • 600g sweet potato, peeled, cut into 3cm cubes
  • 210g can pink salmon, drained, flaked
  • 4 green shallots, trimmed, finely chopped
  • 1 tablespoon salted capers, rinsed, drained, chopped
  • 1 teaspoon finely grated lemon rind
  • 1/4 cup chopped fresh continental parsley leaves
  • 1/4 cup chopped fresh dill sprigs
  • 50g (1/2 cup) quinoa flakes
  • 2 tablespoons natural yoghurt
  • 1 tablespoon lemon juice
  • 2 Lebanese cucumbers, trimmed, thinly sliced
  • 1 fennel bulb, trimmed, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • Baby spinach leaves, to serve
  • Lemon cheeks, to serve


  • Step 1
    Place sweet potato in a steamer set over a saucepan of simmering water. Cook, covered, for 12 minutes or until tender. Drain. Transfer to a bowl. Coarsely mash with a fork. Cool.
  • Step 2
    Place the mashed potato, salmon, shallot, capers, rind and half the parsley and dill in a bowl. Season. Stir until well combined. Shape into eight 2cm-thick patties.
  • Step 3
    Line a baking tray with baking paper. Place quinoa on a plate. Press cakes into quinoa to coat. Place on prepared tray. Cover with plastic wrap. Place in fridge for 30 minutes.
  • Step 4
    Meanwhile, combine the yoghurt, lemon juice and remaining parsley and dill in a large bowl. Add cucumber and fennel. Gently toss to combine. Season.
  • Step 5
    Heat oil in a frying pan over medium-high heat. Cook cakes for 2-3 minutes each side or until golden brown. Serve with cucumber salad, spinach leaves and lemon cheeks.

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